Mustard Cream Sauce

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   1. Coat the bottom of a saucepan with cooking spray and place over medium heat.

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   2. Add the shallots and saute until tender, using 1/4 cup of the broth to deglaze the pan as necessary.

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   3. Stir in the remaining broth and the vermouth. Simmer until reduced to 3/4 cup.

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   4. Dissolve the arrowroot in a small amount of cold water and add to the pan. Stir until slightly thickened.

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   5. Transfer the sauce to a blender. Add the evaporated milk, mustard, salt, and pepper and process until

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   smooth. Garnish with chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.